Babyback Ribs
gardenguru1950
17 years ago
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gardenguru1950
17 years agolast modified: 9 years agoovenbird
17 years agolast modified: 9 years agoRelated Discussions
What's for Dinner? # 264
Comments (101)Okay Michelle..you are simply amazing with the goodies you come up with! Those parasols look like the tart molds I pour candle wax into... yes? scalloped metal tart molds? Gluten Free Tempura Batter from 125 Best Gluten Free Recipes by Donna Washburn and Heather Butt 1 c potato starch 2 t GF baking powder 1/2 t salt 1/8 t cayenne~*~ 3/4 milk 1 T veg oil 1 egg 1/2 c sweet rice flour 1 lb large shrimp 1 lb large scallops 1 sweet potato sliced 1/8" 2 small zuchini, cut into 1/4" slices 4 oz button mushrooms 4 green onions, cut into 1" pieces In a large bowl combine potato starch, baking powder, salt and cayenne, mix well and set aside. In a seperate bowl, beat milk, oil and egg. Slowly add in dry ingredients. (*This will settle so you'll need to stir here and there as you use it.) Dredge seafood and vegetables in sweet rice flour. Dip a few pieces at a time into prepared batter to generously coat. Deep-fry until golden. Drain on Paper Towels. *my observation. I used just under a pound of cod filet cut into 2 bite pieces and one whole large sweet onion..there was still about 1/2 c batter left..So it is quite generous. ~*~Use paprika if you don't want cayenne (I didn't notice any heat from the cayenne though.) Either one helps with browning. White fish fillets or any vegetable combination works....See MoreWhat's For Dinner? #273
Comments (100)I really should eat before I go to work but I was worried I didn't have an appetite. This thread solved that problem!! Love those red depression glasses Kathleen. And that chocolate rose Marigene! And the basil pic Sharon! I almost never post or read here because my average dinner is: a handfull of corn chips and a hunk of cheese, or canned tomato soup and grahmn crackers, or whatever looks good at the canteen at work. But this weekend, due to furious poofing, I cooked up a storm and I just have to brag. I made cherry yogurt bread that gave me fits last time due to not rising. This time it over rose and then collapsed. It's still yummy and edible though. I cut down on the salt from the recipe which I think was my big mistake. I made root vegetable gratin from the Cook's Illustrated Cover and Bake cookbook, which was good but way too rich for my taste. It featured potatoes, parsnips and carrots. I even cut down on the cheese and cream called for, and it was still too rich. I am going to experiment with the idea of a gratin a little more and see if I can come up with a lighter version that I still like. The best cooking adventure was poofed morroccan chicken that I made to use up some leftover mulled wine. It was red wine spiced with cinnamon, cardamon and cloves. Not enough to make it worth drinking. But I combined it with a tsp. corriander, cumin and paprika and some garlic and put it in the crockpot with some skinless chicken thighs, sweet potatoes and onions. Yum deluxe! I made a gravy with the juices left in the pot, to which I added more curry powder and a generous dash of hot paprika and some lemon juice. I also added fried green peppers and a half a leftover apple. Served with cous cous and sweet and sour stir fried chard that used up some oranges that were way past eating prime but supplied the "sweet" juice for the sweet and sour. I am having it all as leftovers for lunch today. The only problem was the potatoes got way overcooked. The Cook's Illustrated book said to put them on the bottom of the crockpot, closer to the heat, but that was way off base. The sweet potatoes cooked faster than the meat. Best to mix I think. I sure wish Penzeys sold a moroccan spice blend. I sure wish I knew how to spell Morocco!...See MoreThunder Thighs
Comments (15)chase, I made the mac 'n' cheese with 1/2 cup butter & 1/2 cup flour for the roux. Then added one can non-fat evaporated milk, had a touch of heavy cream I wanted to use up so I added that, and then added whole milk to make a total of 4 cups. To the sauce, I added a 1 lb. block of cheddar (grated); 8 ounces pepper Jack (grated); 3 slices Velvetta; and a small tub of marscapone & a full teaspoon of black pepper. For the pasta, I used Bionaturae organic 100% Whole Wheat Chiocciole. It's an Italian pasta that we love. I like the Chiocciole for mac 'n cheese because the large, ribbed macaroni-esque pieces hold a lot of cheesy sauce! Poured the mixture into a regular stoneware baking dish & topped with about 1/4 cup extra grated cheddar. Then, into the smoker it went...uncovered. It was smoked at 210 degrees for 90 minutes. It developed a beautiful top color...scared me at first...I thought it was crunchy burned. It wasn't. Just smoked. OMG, this is by far the best mac 'n cheese I've ever eaten. About the ribs...the dry rub was spicey hot from the ancho & red pepper flakes. The sauce was sorta sweet & sour. The first bite gave you the sweet/sour from the Thunder Thigh glaze then the heat kicked in...a beautiful combination with neither overpowering the other. That BBQ sauce is going to be a standard here. I'm going to make it by the cauldron! This summer, I'm going to smoke tomatoes, mozzerella, & basil drizzled with olive oil. We're going to have so much fun with the smoker! /tricia...See Moreribs
Comments (20)Ann: Sorry this Thread has gone away from what you asked. Here is one Recipe I found for your Beef Ribs. LOU STANDING RIB ROAST 1 well-marbled standing rib roast (small end) sea salt cracked black pepper garlic powder whole garlic cloves lean salt pork or pancetta meat thermometer aluminum foil Beef has thirteen ribs, and usually seven of those are contained in the "rib" cut. The chuck contains the first five ribs, while the thirteenth rib is usually left on the short rib at the packing plant. The primal rib cut normally contains the sixth through the twelfth rib. Those ribs closest in proximity to the short loin are the most tender, while the ones nearest the chuck are less so. When purchasing a standing rib roast, ask your butcher for the smaller end of the rib portion. The ribs should be trimmed so that they are no more than 7-8 inches in length. The back strap, chine bone and feather bones should be removed. This makes for easier carving at the table. Allow for 2 portions per rib. A four rib roast should provide an adequate serving for eight people. Avoid using anything less than a 3 rib portion as a roast unless you prefer a well done roast. Smaller cuts are best used as steaks. Season the roast liberally with coarse sea salt and freshly cracked black pepper and garlic powder several hours in advance (or overnight) to allow the spices to permeate the outer layer. Keep refrigerated until one hour before use, then leave roast at room temperature for 60 minutes prior to roasting. If a crisp crust is desired, sear the roast in a preheated 450°F oven for 20-25 minutes, then reduce the heat. The most accurate way to judge if the roast is done is to use an instant read thermometer. If not using a thermometer, allow approximately 15 minutes per pound for rare, 18-20 for medium, or 25 minutes for a well done roast. An alternate method of roasting which causes less shrinkage in the total weight is to roast the meat at 325°F throughout the entire cooking time, in which case, allow 20 minutes per pound for rare, 25 for medium, or 30 minutes for a well done roast. Doneness may also be judged by pressing on the roast; the firmer the resistance, the more well done it is. Place the roast fat-side-up on a rack in a shallow sided pan. Make small criss-cross cuts in the fat and push half cloves of garlic through the incisions (lean salt pork or pancetta strips may also be used for added seasoning). Place in a 300-325°F oven until the internal temperature is slightly less than that for the desired degree of doneness listed in the chart below. Allow roast to sit at room temperature for 20 minutes before carving, during which time the temperature will continue to rise several degrees. If the roast being cooked is very large and a very rare roast is wanted, the oven may be turned off and cracked open when the internal temperature (of the roast) reaches 120°F. Cover the roast with foil, checking frequently until it reaches the temperature desired. Meanwhile, prepare pan gravy from the meat drippings which have accumulated in the bottom of the pan. Mirepoix can be added to the pan juices, or rib roast may be served simply "Au Jus" (with juice - the juice from cooking the meat). The following chart can be referenced when using a meat thermometer inserted in the center of the roast, while carefully avoiding touching fat or bone. Doneness: 130°F - very rare 140°F - medium rare 160°F - medium well done 170°F - very well done To serve, use a long, thin slicing knife to carve serving sized portions in the desired thickness for each serving. Serve Au Jus, or with pan drippings enhanced with mirepoix and accompanied by Maitre dHotel Butter or Horseradish Sauce. Submitted by: CM...See Moreannie1992
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